Gazpacho with Garlic Croutons

Serves 4 as an entrée (or 12 as cocktail shots)
Preparation time 15 minutes
Cooking time 10 minutes


Tick off the ingredients as you buy them

  • 750g ripe roma tomatoes, peeled, seeded and diced
  • 1 red capsicum, chopped
  • 1 small red onion, chopped
  • 1 clove garlic, crushed
  • 1 slice white bread, crusts removed
  • 1 ½ cups tomato juice
  • 1-2 teaspoons Moro Sherry Vinegar
  • 1 cup Moro Primero Extra Virgin Olive Oil
  • chilled water, as needed
  • sea salt and freshly ground black pepper, to taste
  • 4 slices stale white bread, crusts removed
  • 2 cloves garlic, crushed, extra
  • 1 baby cucumber, seeded and diced
  • 1 spring onion, finely sliced
  • 1 tablespoon sliced black olives

Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.

Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.

Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.